These blueberry muffins are incredibly soft and moist with crispy sugar-crusted tops that are baked to perfection. They are packed with juicy blueberries and are super quick and easy to make. They are my best blueberry muffins to date!

During our home renovation, I was forced to declutter, which was a good thing. You don’t realize all the unnecessary things you have until you have to go through it all. And lately I’ve been finding myself trying to minimize and simplify all aspects of my life by asking myself “do I really need this?” Even with my everyday grocery shopping and cooking.

I know many of you are fans of my Bakery Style Blueberry Streusel Muffins. This is an easier yet just as tasty version of that recipe. First off, instead of a streusel, I simply topped my muffins with a generous sprinkling of granulated sugar. Instead of using two leavening agents, I just used one. This recipe uses vegetable oil instead of melted butter: that way you don’t have to worry about the rest of your ingredients having to be at room temperature. I substituted some of the milk for Greek yogurt for a softer and more moist texture. I reduced the amount of vanilla to let the natural flavor of the blueberries and other ingredients shine through. I also baked these muffins at one temperature throughout, again just simplifying the process. And the results are just as amazing, I might even say better. Try it out and let me know what you think.

The inside of these muffins is soft and fluffy like a cake. The exterior is pleasantly hearty and crusty like you would expect from a muffin. The taste is moist and flavorful like a rich vanilla butter cake with sweet notes of blueberries.

The Best and Easiest Blueberry Muffins

These sugar-crusted muffins are bursting with blueberries. They are incredibly soft and moist on the inside with a crispy-golden exterior. #blueberrymuffins #bestblueberrymuffins #easyblueberrymuffins

★★★★★

4.5 from 2 reviews

These blueberry muffins are incredibly soft, moist, packed with juicy blueberries and baked to perfection.

Author: Lily Ernst
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 minutes
Yield: 12
Category: breakfast, snack
Method: bake
Cuisine: American

Ingredients

2 & 1/2 cups (310g) all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup (125ml) vegetable oil
1 & 1/4 cups (250g) granulated sugar, divided
2 large eggs
3/4 cup (188ml) milk
1/4 cup (60g) Greek yogurt
2 tsp vanilla extract
1 & 1/2 cups (230g) blueberries

Instructions

Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, yogurt, and vanilla.
Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Muffins are best enjoyed the day of. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Keywords: blueberry muffin recipe, best blueberry muffins, easy blueberry muffins

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Comments

Barbara Almgren says
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The muffins were really good fresh, but had a distinctive baking soda taste the next day. Why?
- Lily Ernst says
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  Hi Barbara,
  The recipe calls for baking powder. Did you use baking powder or baking soda?
an says
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I don’t have Greek yogurt/yogurt. Is there a substitute? Can I leave it out? Thank you.
- Lily Ernst says
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  You can substitute it with the same amount of sour cream, mayonnaise, apple sauce or an additional 2 tablespoons of milk. I hope that helps and enjoy!
  - an says
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    Thanks. Another question, can the blueberries be frozen blueberries?
    - Lily Ernst says
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      Yes you can use frozen blueberries. Keep frozen and extend the bake time for 5-10 minutes.
      - an says
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        Is the batter supposed to be thick? My batter came out to be very thick.
      - Lily Ernst says
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        Yes, the batter is suppose to be thick. How did the muffins taste?
    - an says
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      It is a little too dense for me (not a blueberry fan), but the flavor is pretty good. Family seems to like it. Thanks a lot for the recipe! I am also thinking of pureeing blueberries next time and using them to make muffin. Do you have a recipe for that?
      - Lily Ernst says
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        I don’t have a recipe using blueberry puree, but here’s a recipe that looks amazing and uses cooked mashed blueberries http://www.eatcakefordinner.net/2011/02/best-blueberry-muffins-ever
Jennifer Parsons says
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I have made your other blueberry muffin recipe quite a few times. And it is bar none the best recipe I have ever used. I often make them for my Sunday School class. And I have shared the recipe with a friend who also has tried it. I do one little modification to it, and that is make more streusel. I generally get 15 muffins that are plenty big, so you have to have extra. Besides, it is the best part and some of it falls off, so I always make 1.5 or 2x. I can’t even count how many times people have requested the recipe or told me the muffins are “amazing.” My Pastor says they are “world class.” I have a friend who is having a morning wedding wedding with a brunch this Fall, and she requested that I make a few dozen of them for her wedding. So tonight I made this recipe just to see how it compares. It is easy. But I really prefer the other one.
★★★★
- Lily Ernst says
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  Hello again Jennifer,
  Thank you for your honest review. I’m glad you like the bakery style blueberry muffins so much and I hope everyone enjoys them at the wedding!
Abigail says
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Super quick, easy and tasty! Love it!
★★★★★

The Best and Easiest Blueberry Muffins